How to Cook Appetizing Colorful Carrot Salad with Lemon Dressing

How to Cook Appetizing Colorful Carrot Salad with Lemon Dressing Delicious, fresh and tasty.

Colorful Carrot Salad with Lemon Dressing. Make the salad: Add the carrots and parsley to the bowl, and toss until evenly coated with dressing. MD Vegan grating carrots julienne, combing with grated apples, and raisins, tossing with Lemon Tarragon Dressing, topping with walnuts. Colorful Carrot Salad with Lemon Dressing Hello!!!

Here is how you cook that.

Ingredients of Colorful Carrot Salad with Lemon Dressing.

I doubled the amount of lemon juice and olive oil as I had a little more than the required amount of carrots.

You can have Colorful Carrot Salad with Lemon Dressing using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Colorful Carrot Salad with Lemon Dressing

1. You need 3 of Carrots (grated).

2. Prepare 1/2 of Lemon Juice.

3. It’s 4 of Dried Tomatoes.

4. You need 1/4 cup of Olive Oil.

5. It’s 40 grams of Feta Cheese (cubed).

6. Prepare 1 1/2 teaspoons of Oregano.

7. It’s 5 of Olives.

8. Prepare of Salt.

9. It’s of Pepper.

I was in a hurry so to avoid having to make a trip to the grocery I used dried dillweed and granulated garlic as well as omitted the green onion.

Carrot Salad with Honey-Lemon Dressing Carrot Salad with Honey-Lemon Dressing.

If using the coriander, heat a small skillet over medium heat.

Tangy and refreshing this Spiralized Carrot Salad with Lemon Ginger Dressing makes a great picnic side dish.

Colorful Carrot Salad with Lemon Dressing instructions

1. Place grated Carrots into a bowl..

2. Either add whole dried tomatoes into the bowl or chop into smaller pieces like I did..

3. Then continue by adding Feta cheese cut into cubes..

4. Lemons.

5. Squeeze 1/2 a lemon into a jar, add olive oil, oregano, salt and pepper and shake until nicely combined. Pour Lemon dressing over salad and enjoy!!

Kali Orexi!!!! 🙂.

Looks like summer has finally arrived.

We've been hit with some hot and humid weather this week and I've switched over to cooking with minimal effort.

Basically this means if I don't have to turn on the oven I'm good.

Really enjoyed this salad last night… too often I find carrot salads a little overly sweet, and this had just the right amount of zing thanks to the lemon and dijon.

I'll admit I didn't measure the dressing ingredients (we tend to prefer "unbalanced" dressings with a higher vinegar/citrus to oil ratio), and just adjusted to taste, but.